US4317840AExpiredUtility
Enrobinc composition for frozen comestibles
Est. expiryOct 17, 2000(expired)· nominal 20-yr term from priority
Inventors:Daniel R. Sortwell, Iii
A23D 9/00
37
PatentIndex Score
8
Cited by
6
References
11
Claims
Abstract
A sauce coating base for liquid phase application to a foreign comestible comprising a blend of a nonrandom triglyceride hard butter consisting essentially of C 16 and C 18 acids having by weight 25-55% saturated fatty acids, 30-50% transmonoethanoic acids and 15-40% cis-monoethanoic acids and a hydrogenated edible vegetable oil hving an iodine value of about 97-102 and characterized in that coatings made therefrom resist cracking at frozen food temperatures and resist smearing off at room temperature. Sauces prepared from these bases are organoleptically acceptable when heated to serving temperatures. The sauces can be applied in a conventional batter applicator.
Claims
exact text as granted — not AI-modifiedWhat is claimed is:
1. A sauce coating base for liquid phase application to a frozen comestible, a coating formed therefrom being characterized by resistance to cracking at frozen food temperatures, comprising (a) from 35 to 45 parts by weight of a nonrandom triglyceride hard butter consisting essentially of acids of 16 and 18 carbons distributed in the following ranges: ______________________________________
Percent by Weight
______________________________________
Saturated fatty acids
25-55
Trans monoethanoic acids
30-50
Cis monoethanoic acids
15-40
______________________________________
and (b) from 55-65 parts by weight of a partially hydrogenated edible vegetable oil said edible oil having an Iodine Value of about 97-102, components (a) and (b) totalling 100 parts by weight.
2. A sauce coating base as defined in claim 1 wherein the edible hygroscopic material is a pregelatinized starch.
3. A sauce coating base as defined in claim 2 wherein the pregelatinized starch is a pregelatinized waxy-maize starch.
4. A sauce comprising a sauce coating base as defined in any of claims 1, 2, or 3 and at least one oil soluble flavor.
5. A sauce composition for liquid phase application to a frozen comestible to provide a coating on said comestible characterized by resistance to cracking at frozen food temperatures consisting essentially of: (a) a nonrandom triglyceride hard butter consisting essentially of acids of 16 and 18 carbons distributed in the following ranges: ______________________________________
Percent by Weight
______________________________________
Saturated fatty acids 25-55
Trans monoethanoic acids
30-50
Cis monoethanoic acids 15-40,
______________________________________
(b) a partially hydrogenated edible vegetable oil containing from 2% to 5% by weight of said oil of stearine, said oil having an Iodine Value of 97 to 102, components (a) and (b) being present in a weight ratio of about 2:3 and totalling about 81% of said sauce by weight, (c) about 10% by weight of said sauce of a pregelatinized starch, (d) about 5% by weight of salt, (e) about 1.5% by weight of monosodium glutamate, and (f) balance flavoring and color.
6. The method of enrobing a frozen comestible which comprises the steps of freezing the comestible to a temperature of from about 0° to about 10° F. and applying a liquid sauce thereto, said sauce being at a temperature of from about 95° F. to 110° F. and characterized by a coating base comprising: (a) from 35 to 45 parts by weight of a nonrandom triglyceride hard butter consisting essentially of acids of 16 and 18 carbons distributed in the following ranges: ______________________________________
Percent by Weight
______________________________________
Saturated fatty acids 25-55
Trans-monoethanoic acids
30-50
Cis-monoethanoic acids 15-40
______________________________________
and (b) from 55-65 parts by weight of a partially hydrogenated edible vegetable oil said edible oil having an Iodine Value of about 97-102, components (a) and (b) totalling 100 parts by weight.
7. A frozen comestible having a sauce coating thereon, said coating containing a coating base comprising: (a) from 35 to 45 parts by weight of a nonrandom triglyceride hard butter consisting essentially of acids of 16 and 18 carbons distributed in the following ranges: ______________________________________
Percent by Weight
______________________________________
Saturated fatty acids 25-55
Trans-monoethanoic acids
30-50
Cis-monoethanoic acids 15-40
______________________________________
and (b) from 55-65 parts by weight of a partially hydrogenated edible vegetable oil said edible oil having an Iodine Value of about 97-102, components (a) and (b) totalling 100 parts by weight.
8. A frozen comestible in accordance with claim 7 in which the comestible is seafood.
9. A frozen comestible in accordance with claim 7 in which the comestible is vegetable.
10. A frozen comestible in accordance with claim 7 in which the comestible is meat.
11. A frozen comestible in accordance with claim 7 in which the frozen comestible is poultry.Join the waitlist — get patent alerts
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